Description
These Brown Sugar ‘Pop-Tart’ Cookies are a delicious treat that mimics the flavor of classic Pop-Tarts with a cinnamon-filled center and a sweet icing glaze. Made with gluten-free or all-purpose flour, they are layered and chilled for perfect texture and flavor. The cinnamon filling adds warmth, while the icing ties everything together with a sweet touch, making these cookies a homemade alternative to store-bought pastries.
Ingredients
For the Dough:
2 1/2 cups gluten free 1:1 flour or all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 sticks unsalted butter softened
1/4 cup coconut oil room temperature
1 tablespoon maple syrup
1 1/2 cups dark brown sugar
2 teaspoons vanilla extract
1 large egg plus 1 egg yolk room temperature
For the Cinnamon Filling:
1/4 cup dark brown sugar
2 tablespoons unsalted butter softened
1 tablespoon ground cinnamon
For the Icing Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons almond milk or whole milk
Instructions
- Line a sheet pan with parchment paper. Prepare a parchment-lined sheet for chilling the assembled cookies.
- Make the Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a stand mixer, beat butter, coconut oil, maple syrup, and dark brown sugar until pale and fluffy. Add vanilla, egg, and yolk, and mix until combined. Gradually add dry ingredients on low speed until just incorporated. Cover and set aside.
- Prepare the Cinnamon Filling: Mix brown sugar, softened butter, and cinnamon in a small bowl until smooth and combined.
- Assemble and Chill: Scoop out 20 tablespoon-sized dough balls onto the prepared sheet. Top each with ½ teaspoon of cinnamon filling. Place another dough scoop on top to form a sandwich, then gently flatten with fingers. Chill in the freezer for at least 1 hour or overnight.
- Bake the Cookies: Preheat oven to 350°F and line baking sheets with parchment. Divide dough between sheets, leaving space, and bake for 12-14 minutes, rotating halfway through. Let them cool slightly, then transfer to a wire rack.
- Make the Icing Glaze: Mix powdered sugar, cinnamon, salt, and milk until smooth. Once cookies are cooled, spoon about 2 teaspoons of icing over each, spreading slightly as desired. Let set before storing.
Notes
- For perfectly round cookies, place a ramekin or cup over warm cookies and swirl to shape.
- Chilling the assembled sandwiches ensures the cookies hold together during baking.
- Adjust baking time slightly based on your oven for evenly baked cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
